Line a colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge. Place into a large bowl and spoon yogurt into colander. Cover loosely with plastic wrap and set in the refrigerator to drain for at least 8-12 hours. Spoon yogurt cheese into a bowl and discard liquid.

Preheat oven to 350

Prepare a 9 or 10" round baking pan with high sides by placing a piece of parchment in the bottom and coat with cooking spray. If you are not comfortable using this method - you can use a springform pan. Just make sure to do several layers of foil around the bottom and sides before placing in the waterbath.

In a small bowl, beat 1/4 cup sugar, butter, and egg white with a mixer until blended. Add crumbs and cinnamon. Mix well. Firmly press mixture into bottom and 1 1/2 inches up sides of the prepared pan. Bake for 10 minutes and place on a wire rack to cool.

Preheat oven to 300

In a large skillet, combine brown sugar and orange juice and bring to a boil. Add cut apple and cook 8 minutes until apple is tender and liquid evaporates, stirring occasionally. Set aside.

In a large mixing bowl, combine yogurt cheese, 1/2 cup sugar, cornstarch, salt and cream cheese. Beat at medium speed of a mixer until very smooth. Add eggs, 1 at a time, beating just to incorporate the eggs, do not overmix.

Spoon apple mixture onto the prepared crust. Pour cheese mixture over apples and top with 1/3 cup caramel. Swirl with a knife to create a marbled effect.

Place the baking dish into a large skillet or baking pan and set on the oven rack. Pour boiling water up to about half way on the cheesecake pan. Bake for 1 hour, or until the edges are set, but the center is still jiggly. Turn oven off and loosen cake from sides of pan using a sharp knife coated with cooking spray. Prop the oven door open slightly and let sit for 1 hour.